I think this should be my signature soap! This soap is made from sassafras tea, from sassafras roots harvested on my farm. I also added pine resin (from my farm) and honey (someday, I’ll have my own honey, but the honey used in this soap is from a local farm–Adam’s farm). The color is all natural–sassafras tea is red, but the soap turned out a lovely purplish color.

I made four pounds yesterday and will be making more! This soap is for sale. If you’re interested, contact me at [email protected] The soap is $5/bar, and shipping is $3 for 1 or 2 bars, and $5 for three or four bars.

If you want to make the soap for yourself, I’ll be posting more about how I made this soap next week.

That soap is beautiful! And root beer is the best scent…like summertime! As soon as I can I am going to order some from you…will you be making it regularly? I hope, cause once this gets around here, I’ll have to get more I am sure!

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"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die."Keep reading our story....

I ordered pepperoni rolls last year for a friend's birthday and they werea big hit! mgwolson on The Pepperoni Roll Rush

This is an excellent recipe, and I made these this evening. Its not mentioned here explicitly, but I heated my oil to about 325 deg F before adding the hush puppies. I then fried them about 2 minutes before flipping them over for another 2 minutes until they were a proper brown color. The crispiness of these hush puppies are unmatched and I would recommend this recipe to anyone.Bobby Hill on Hush Puppy Heaven

I really miss your posts Suzanne. I hope everything is ok with you and yours. Would love to see an update. Louise in AlabamaLouise on Camper Makeover: The Auction

I legitimately just registered for this page just so I could leave a comment! So happy to find this recipe. My father just handed over his grandmother’s hand written recipe, missing crucial instructions, for her burnt sugar cake for me to try to bake for him. I also cruised through Pinterest to see if I could find one similar in order to get a better idea of how to do it. Yours is the first out of many that called for separating the eggs and folding in the beaten whites and also the specific use of the same syrup pan to make the icing!. I will use my great grandma’s measurements and your instructions. Thanks so much - really excited to try it out now!.amyndietz on Old-Time Burnt Sugar Cake

Reading this post makes my mouth water.This was a family favorite when my grandmother was alive. The rule in her kitchen was the sugar needs to smoke-- so yes, we literally burn it... and keep a close eye on it. I'm inspired to include this in our staff baking contest tomorrow. Off to the kitchen!! Sheriwood on Old-Time Burnt Sugar Cake